*  Exported from  MasterCook  *
 
                            Vegetable Minestrone
 
 Recipe By     : http://www.recipe-a-day.com
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups & Stews                    Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    3      Tbs           Extra Virgin Olive Oil
    2      small         Leeks -- quartered
    2      stalks        Celery -- diced
    1      medium        Onion -- chopped
    1 1/2  tsp           Salt
    2      cloves        Garlic -- minced
    2      small         Zucchini -- quartered, then
                         sliced
    1      medium        Potato -- peeled, then diced
    8      cups          Water
    1      cup           elbow macaroni -- or Shell
    8      cups          Swiss Chard leaves -- (2 quarts) chopped
    1      can           Chickpeas -- (16 oz.) drained
                         and rinsed
    1      cup           frozen Green Peas -- thawed
                         Freshly Ground Black Pepper to Taste
      1/2  cup           Parmesan Cheese -- freshly grated
      1/4  cup           fresh Parsley -- or Basil chopped
 
 In a soup pot or large Dutch oven, heat one tablespoon of olive oil over
 medium heat. Add the leeks, celery, and onions, and season with a bit of
 salt (about a half-teaspoon).  Cook, stirring occasionally, until the
 vegetables are softened, about 10 minutes. Add the garlic, zucchini, and
 potato. Continue to cook, stirring occasionally, for about 5 minutes.
 Add the water and remaining teaspoon of salt. Bring the mixture to a boil,
 then reduce the heat to low and simmer until all the vegetables are tender,
 about 15 to 20 minutes.
 Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about
 5 minutes. Add chickpeas and green peas, and continue to simmer until the
 pasta is cooked to the “al dente” stage. Adjust the seasoning with salt and
 pepper.
 Ladle soup into bowls and drizzle with remaining two tablespoons of olive
 oil, if desired. Garnish with freshly grated Parmesan cheese and fresh
 parsley or basil. Serve immediately.
 
 
 
 
 
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 NOTES : Makes about 12 cups, for 8 Servings,
 Calories per 1-1/2 cups 313, Total Fat 9.0g; Fibre 11.4g.  Weight Watchers'
 Points per serving = 5
 
 Diabetic Choices = 2 Starch choices, 1/2 Protein choice, 3 Vegetable choice,
 1 Fat choice